This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Preparation Details
Prep Time: 20 mins
Cook Time: 5 hrs 10 mins
Total Time: 5 hrs 30 mins
Servings: 10
Ingredients
- 1 tablespoon shortening, or as needed
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, chopped
- 8 cups water
- 1 pound dried red beans
- 1 smoked ham hock
- 1 pound smoked sausage, cut into bite-sized pieces
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon Creole seasoning (such as Tony Chachere’s®)
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- 1 dash hot pepper sauce (such as Tabasco®), or to taste (Optional)
- 3 cups cooked white rice
Steps
- Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
